Squash, Fennel and Miso Curry
- Simple
- 0:40 m
- 18 ingredients
Alright, whoever said curries were just for winter doesn't know what they're talking about - this Squash and Fennel Curry is bursting with flavour and perfect for summer. Packed full of fresh vegetables, turmeric, coriander, and cumin make up the base along with miso - for that umami punch. We’ve roasted our squash to get a sweet flavour that pairs perfectly with that fennel.
Serves: 4
Ingredients
For the Squash
- 1 small butternut squash
- 2 tbsp olive oil
- salt and pepper
- 1 tsp ground cumin
For the Base
- 3 tbsp olive oil
- 1 fennel bulb
- 3 cloves of garlic
- 10g ginger
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 1 x 400g can of black beans
- 1 tbsp brown rice miso paste
- 1 x 400ml can of coconut milk
- 150ml vegetable stock
- 2 tbsp coconut yoghurt
For the Green Chilli Pickle
- 2 green chillis
- 2 spring onions
- 1 tbsp rice wine vinegar
- ½ lime
- 1 tbsp sugar
- ¼ tsp salt
Before you start
Oven 200C | Baking tray lined with baking paper | Deep frying pan
Step 1
Prep the veg
- Peel, deseed and slice the squash into 1cm slices
- Finely slice the fennel
- Peel and mince the garlic and ginger
- Finely slice the green chilli and spring onion
- Juice the lime
Ingredients
- 1 small butternut squash
- 1 fennel bulb
- 3 cloves of garlic
- 10g ginger
- 2 green chillis
- 2 spring onions
- ½ lime
Step 2
Roast the squash
- Place the squash on the tray, season with a pinch for salt and pepper and drizzle with olive oil
- Roast for 30 minutes until the squash is tender
Ingredients
- 2 tbsp olive oil
- salt and pepper
Step 3
Make the pickle
- Pour the rice wine vinegar, lime juice, sugar and salt into a small bowl and mix to dissolve the sugar
- Add the green chilli and spring onion to the bowl, mix to coat and set aside
Ingredients
- 1 tbsp rice wine vinegar
- 1 tbsp sugar
Step 4
Make the base
- Heat the frying pan over a medium heat with the olive oil
- Add the fennel and cook until softened and lightly caramelised, around 10 minutes
- Add the garlic, ginger, turmeric, coriander and cumin
- Whisk the miso into the vegetable stock and pour into the pan with the coconut milk
- Add the black beans and bring to a simmer for 10 minutes until slightly thickened
- Stir through the coconut yoghurt and taste to season with salt and pepper
Ingredients
- 1 tbsp brown rice miso paste